Creamy Chicken Alfredo PastaIngredients:
1 pound boneless, skinless chicken breasts, cooked and shredded 12 ounces fettuccine pasta 2 tablespoons olive oil 1/2 cup chopped onion 2 cloves garlic, minced 1/4 cup all-purpose flour 3 cups milk 1 cup grated Parmesan cheese 1/2 cup heavy cream Salt and pepper to taste Chopped fresh parsley, for garnish (optional)Instructions:
1.
In a large pot, cook the pasta according to package directions.
2.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3.
Add the onion and cook until softened, about 5 minutes.
4.
Add the garlic and cook for 1 minute more.
5.
Sprinkle the flour over the onion and garlic and cook for 1 minute, stirring constantly.
6.
Gradually whisk in the milk until smooth.
7.
Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
8.
Stir in the Parmesan cheese, heavy cream, salt, and pepper.
9.
Once the pasta is cooked, drain it and add it to the sauce.
10.
Stir in the shredded chicken.
11.
Garnish with fresh parsley, if desired.
Tips:
For a richer flavor, use freshly grated Parmesan cheese.
If you don’t have heavy cream, you can use milk instead.
You can add other vegetables to the dish, such as broccoli or mushrooms.
Serve with a side of crusty bread to soak up the delicious sauce.

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